Course Overview

Molecular gastronomy, or progressive cuisine, is a movement that incorporates science and new techniques in the preparation, transformation and artistic presentation of food.

It is the study of molecules as they relate to the chemical and physical processes of cooking.

By discovering the food science behind cooking, molecular gastronomy is able to explain which ingredients and techniques are optimal in the creation of stunning plated dishes with interesting culinary ‘experiments’.

The course duration is two days, consisting of GLH (guided Learning Hours) and TQT (Total Quality Time).

TQT is an estimate of the total amount of time, measured in hours, that a learner would reasonably need to be able to show the level of achievement necessary for the award of a qualification. It is made up of GLH and private study time. GLH include all tutor-supervised learning and supervised assessments.

This course will offer practical learning in a working kitchen environment.  Practical demonstrations, theory and hands-on practical participation, working with recipes and ingredients provided.

The Molecular Gastronomy Course is intended for people with an interest in the science of food such as:

·         Chefs, Caterers

·         Culinary teachers and students

·         Students in non-scientific curriculum

·         R&D preparators of the food industry

·         Quality managers of the food industry